Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz bone-in skin-on chicken thigh, trimmed of excess fat and patted dry; 3 oz red potatoes, cut into 1-inch pieces; 4 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 tsp fresh thyme, chopped; 1/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

537 calories

Protein: 39g; 28% of calories
Carbs: 27g; 19% of calories
Fat: 32g; 52% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, chopped thyme, rosemary, salt, and black pepper to create a thick herb paste.
Place the chicken thigh and potato pieces on one side of a half-sheet pan. Rub the herb paste all over the chicken skin and toss the potatoes in the remaining paste. Arrange the chicken skin side up and roast for 20 minutes.
In a bowl, toss the green beans with the minced garlic. Add them to the empty side of the sheet pan, spreading them into a single layer. Return the pan to the oven and roast for 15 minutes. Done when the chicken is opaque and the skin is browned and crispy, 175°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken, beans, and potatoes, using a spatula to scrape up any browned bits and pan juices. Let the chicken rest for 5 minutes before plating.

Nutrition

Ingredients

Instructions

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